Papers - OSAKO Kazufumi

Dehydrated thermal treatment improving properties of edible films from tilapia skin gelatin. (in Chinese with English abstract)

W. Weng, F. Wu , K. Osako, W. Su , 2013.09

Transactions of the Chinese Society of Agricultural Engineering

Type and concentration of organic acids affect the properties of acid-induced surimi gels. (in Chinese with English abstract)

W. Zheng, W. Weng, S. Zhang, K. Osako , 2013.09

Oceanologia et Limnologia Sinica

スケトウダラ冷凍すり身から調製した生分解性フィルムの性状に及ぼすNaClおよび各種有機酸塩添加の影響.

鈴木遼, 牧広樹, A. Pornphatdetaudom, 古川麻美, 岡�惠美子, 大迫一史 , 2013.09

日本水産学会誌

Comparison of Chemical Composition and Textural Properties of Vinegar-cured and Thermal Commercial Kamaboko Gels.

C. Chen, Y. Yasuda, S. Abe, L. Sun, E. Okazaki, K. Osako , 2012.10

Journal of Air Condition and Refrigeration Engineering

Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage.

A. Leerahawong, M. Tanaka, E. Okazaki, K. Osako , 2012.06

Journal of Food Science

Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage

B. Techaratanakrai, E. Okazaki, K. Osako , 2012.06

Fisheries Science

Effects of koji fermented phenolic compounds on the oxidative stability of fish miso.

A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima , 2012.06

Journal of Food Science

Seasonal variations in free amino acid composition and taste aspects of black sea urchin, Diadema setosum, gonad.

K. Kaneko, H. Matsumoto, T. Shirai, M. Kamei, E. Okazaki, K. Osako , 2012.04

Food Science and Technology Research

Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle

A. Leerahawong, M. Tanaka, E. Okazaki, K. Osako , 2011.12

Fisheries Science

Edible film from squid (Todarodes pacificus) mantle muscle.

A. Leerahawong, R. Arii, M. Tanaka, K. Osako , 2011.12

Food Chemistry

Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.

A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima , 2011.08

Journal of the Science of Food and Agriculture

Effect of setting conditions on mechanical properties　of acid-induced Kamaboko gel from squid Todarodes　pacificus mantle muscle meat.

B. Techaratanakrai, M. Nishida, Y. Igarashi, M. Watanabe, E. Okazaki, K. Osako , 2011.08

Fisheries Science

Effects of hypobaric and temperature-dependent storage on headspace aroma-active volatiles in common squid miso.

A. Giri, K. Osako, T. Ohshima , 2011.08

Food Research International

スケトウダラ冷凍すり身から調製した酢じめゲルの形成に及ぼす卵白添加の影響.

阿部周司，雨宮弘和，田中宗彦，K. Limpisophon，半田明弘，大迫一史 , 2011.08

日本水産学会誌

Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji.

A. Giri, K. Osako, A. Okamoto, E. Okazaki, T. Ohshima , 2011.05

Food Research International

Type I collagen from the skin of ornate threadfin bream (Nemipterus hexodon): Characteristics and effect of pepsin hydrolysis.

S. Nalinanon, S. Benjakul., H. Kishimura, K. Osako , 2011.05

Food Chemistry

A heat-stable trypsin inhibitor in adzuki bean (Vigna angularis): effect of extraction media, purification and biochemical characteristics.

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, M. Tanaka , 2010.12

International Journal of Food Science and Technology,　

SPME technique for analyzing headspace volatiles in fish miso, a Japanese fish meat-based fermented product.

A. Giri, K. Osako, T. Ohshima , 2010.12

Bioscience, Biotechnology, and Biochemistry

Effect of salts and polyethylene glycols on the partitioning and recovery of trypsin from hybrid catfish viscera in aqueous two-phase systems.

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, M. Tanaka , 2010.12

Journal of Food Biochemistry

Characterisation of gelatin–fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin.

K. Limpisophon, M. Tanaka, K. Osako , 2010.12

Food Chemistry